Foil Pack Cheesy Veggies

Foil Pack Cheesy Veggies


½ cup shredded cheese, Mexican blend

2 Tablespoon Butter

1 cup onion, chopped

2 Tablespoon garlic, minced

3 cups dark leafy green, chiffonade

2 cup broccoli, florets

2 cups kohlrabi, chopped

1 cup zucchini, chopped

salt/Mrs. Dash, to taste

black pepper, to taste


  • Preheat grill to medium heat

  • While grill is heating place all sliced vegetables on a piece of thick foil

  • Add the butter, cheese, and seasoning on top. Then close the foil pack and fold over to ensure it will not open while cooking.

  • Add a second layer of foil over the foil pack to protect during cooking.

  • Add to heated grill and cook until the foil pack contents are soft to the touch (about 20 minutes)-Cool 5 minutes and eat.

Bacon-y Bok Choy

Bacon-y Bok Choy


  • 2 slices bacon, chopped
  • 1 small bunch bok choy, coarsley chopped
  • 1/2 small onion, sliced
  • red pepper flakes to taste
  • 1 Clove finely chopped garlic
  • salt to taste


  • Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the onion and red pepper flakes. Cook and stir over medium heat until the onions are starting to be tender.
  • Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon and garlic, and season with salt. Serve piping hot!

Radish Dip


8 oz. cream cheese
1 stick butter
1/2 tsp. celery salt
1/2 tsp. Worcestershire
Dash paprika
1 c. radishes
1/4 c. green onions
Blend butter and cream cheese until creamy, add celery salt, Worcestershire sauce, paprika and green onions. Blend, chop in blender the radishes until finely chopped. Add to cream cheese mixture. Make this the night before and leave in refrigerator until needed. Serve on cocktail rye bread or crackers

Sauted Swiss Chard and Parmesan Cheese

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste

15 mins
10 mins
25 mins Directions
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Welcome to our Recipes

Whether you have joined our weekly CSA or simply stop by our gardens when you have a craving for tomatoes, you might be looking for new recipes to try with your fresh vegetables. Please enjoy our collection of recipes and stop back frequently as we continue to grow our recipe collection. If you would like to share a recipe on our website, please email it to Mike at

Our recipes are archived each month, but remain available for your use. To search for a recipe, use the search feature in the right column, or click on a main ingredient to sort all recipes that include that ingredient.